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Etsiz Çiğ Köfte / Turkish Meatless Raw kofte "meatball"

Selam.....Merhaba from Turkey.

Merhaba..... Have you been to Turkey before? Turkey, where you can indulge your eyes with countless beautiful and historical places and scenes. And the place which satisfy your taste with dozens of shockingly delicious street foods. Many of my previous post of Turkish food are street food with homemade style cause İ love experiment and taste new flavor of Turkish street food then try to copy for cooking at home.But of course İ love to learn basic and traditional Turkish food that local women serve for their family as well.

And my post today is Etsiz Çiğ Köfte, literally means meatless raw "meatball". İt's no meat version of Çiğ Köfte (read; chee kuf-te), one of Turkey's favorite fast food/ street food. The raw meat (non fat) mixed and knead with fine grain bulgur and many kind of baharat / spices. Çiğ Köfte traditionally shaped in small long balls serve with many fresh vegetables, cucumber pickle and chili pepper pickle, with adding of sour pomegranate molasses (nar eksisi) and lemon juice. Some love to enjoy with lavash (flat bread) while other just wrap it with lettuce. Generally Çiğ Köfte has distinctive hot spicy taste as typical of south eastern Turkish foods. Some people claim it from Elazığ while other said it original from Adıyaman or from Malatya or from Urfa (Sanliurfa)... Those cities are indeed at south east of Turkey.So for you who love spicy food İ assure you are going to love this food.

But what İ am going to share with you is meatless version of Çiğ Köfte. Some people calls yalancı Çiğ Köfte or Etsiz Çiğ Köfte. The important key to make this vegan "meatball" is kneading. The longer and stronger you knead you bulgur mixture,the better texture and taste you will get. Spices also important thing to get the best taste of Çiğ Köfte. The "meatball" would be best serve after at least 5 hours after make it.So.... are you food adventurer? try this at your kitchen and fell the Turkish taste in your home.

3) Mix wet spice from no.1 above and start kneading all ingredients vigorously. İf you have a man power around your house it would be very very helpful. İ asked my husband to knead our Çiğ Köfte until it mix thoroughly and bulgur become soft. Once in while wet your hand with warm water during kneading process - it helps bulgur soft easily. As İ mentioned above this kneading process is the key. You can check softness of the mixture whether you should need more kneading process or not. The mixture should soft and shape-able. When you shape the mixture in your fist it won't break up.Note: wash your hand before start to knead. You can wear thin glove to avoid heat from spices.see this link for my insta video.

4) Add in chopped parsley then knead again for few minutes more. Your Çiğ Köfte is ready now. Keep in air tight container and put in refrigerator at least 5 or 6 hour before serve. The longer you keepÇiğ Köfte the better the taste.Afiyet olsun.

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Welcome to my humble blog or you can say in Indonesian-Selamat datang. Or hoşgeldiniz in Türkçe.

Spent my years in my homeland Indonesia. And now marrying a wonderful Turkish man and staying in Bursa-Turkey since 2009. A mom from one very cute girl. Simple yet open minded in person. Love to cook since I was a kid in my beloved Surabaya city. Spent some years in Jakarta for my previous academic career as Quality Control asstn manager.

Enjoying city walk and travelling, food adventurer, small crafting projects and writing (fiction in my younger age). Now my blog is my favorite place to express my devotion of writing- mostly now about foods I serve for my mix culture family and small project for my kid and my personal hobby.I started this page since 2010. At first this web address was: http://c1tr4sinau.blogspot.com before I changed into: http://myhomediaryinturkey.blogspot.com

My original language is Indonesian, so kindly forgive my poor English or even Türkçe.Contact me: benim.citra@gmail.com